Roasted Beet Salad With Goat Cheese

5 from 1 vote

This roasted beet salad with goat cheese brings a depth of flavor and interesting textures typically found only at high end restaurants.

Prep Time10

Cook Time35

Total Time45

Course: Salad, Side Dish

Cuisine: American

Keyword: Beet Green Salad, Beet Salad, Roasted Beet Salad with Goat Cheese

Servings: Servings

Calories: 421kcal

Cost: Varies

3 Pounds Beets with their greens
2 Tablespoons Olive Oil divided
1 Dash Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
1 Whole Red Onion thinly sliced
1/2 Cup Pistachios
1/2 Cup Goat Cheese

Remove the greens from the beets, rinse and dry with a paper towel.
Remove the leaves from the stems and slice the greens into strips, and slice the stems into 2-inch pieces.
Add the beets to a large pot of water, cover with water and bring to a boil. Once boiling, cook for 20-30 minutes or until tender. Drain the water and allow the beets to cool.
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set aside. Once the beets are cool, remove the skins and chop into bite-size pieces.
Place the chopped beets in a bowl, drizzle with olive oil and salt and toss to coat them evenly. Spread the beets out onto your prepared baking sheet and cook for 15 minutes.
Meanwhile, add the olive oil, red wine vinegar, Dijon, honey, and chives to a Mason jar and shake until fully combined.
Slice the onions and place them in a pan with some olive oil, cook until translucent. Add the beet greens to the pan with the onions and cook until soft.
In a large bowl, add the cooked beets, drizzle with a bit of the dressing and toss to coat. Add the cooked onions and greens, beets, more dressing, and toss to combine. Top with goat cheese crumbles and pistachios, and serve immediately.

Ingredient Substitutions and Variations:

Beet Greens – If you are having trouble finding beets with greens still attached, you can substitute Swiss chard or arugula.
Honey – I like to take advantage of honey’s benefits by using it when I can, but you can substitute maple syrup if you prefer.
Pistachios – If you don’t have pistachios, walnuts or pecans, make a good substitute.
Goat Cheese – If you don’t prefer the sharp taste of goat cheese, you can use a milder cheese, such as Feta, which is made from sheep milk or sometimes a mixture of sheep and goat milk. If you have a batch of my marinated cheese balls handy, those work great, too!
Protein – This recipe makes a lovely complementary side dish. However, you can make it a complete (and satisfying) meal by topping it with grilled chicken.